Magnesium Lactate Fermentation Process with Controlled Crystal Concentration
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Solution Overview
Problem
Current magnesium lactate fermentation processes face challenges in maintaining stable operation and efficient product separation while achieving high productivity and quality, with conventional methods often resulting in decreased productivity due to high or low magnesium lactate concentrations, and difficulties in separating solid magnesium lactate from the fermentation broth.
Innovation Solution
A fermentation process that maintains a solid magnesium lactate concentration between 5-40 vol% for at least 40% of the operating time, allowing for efficient product separation and high yield, by periodically removing and recycling magnesium lactate crystals from the fermentation broth, which can be adjusted in batch, fed-batch, or continuous processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If magnesium lactate concentration is increased to improve productivity, then volumetric productivity improves, but product separation becomes more difficult
Solution Approach 1:
The patent applies dynamic control of magnesium lactate concentration by adjusting operational parameters (feed rate, pH, temperature) to maintain concentration within the optimal 5-40 vol% range throughout the fermentation process, allowing the system to adapt and maintain both high productivity and separability
Solution Approach 2:
The patent changes the concentration parameter of magnesium lactate from uncontrolled high levels to a controlled range of 5-40 vol%, which fundamentally alters the separation characteristics while maintaining productivity. This parameter optimization enables effective solid-liquid separation
2Ease of manufacture
If magnesium lactate concentration is decreased to improve product separation, then filtration properties improve, but volumetric productivity decreases
Solution Approach 1:
The patent optimizes the magnesium lactate concentration parameter to a specific range (5-40 vol%) that balances filtration properties with productivity. This parameter change ensures crystals are present in sufficient quantities for high productivity while maintaining separability
Solution Approach 2:
The patent maintains continuous presence of solid magnesium lactate crystals throughout the fermentation process by controlling concentration to remain above 5 vol%, ensuring both continuous productivity and continuous separability without interruption
3Manufacturing precision
If solid magnesium lactate is removed during fermentation to maintain concentration, then product quality improves, but process complexity increases
Solution Approach 1:
The patent employs self-service separation where solid magnesium lactate crystals naturally settle and are removed through simple decantation or filtration without requiring complex intervention systems. The process uses the inherent properties of the crystallizing product to achieve separation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach ensures good process stability and high product quality by maintaining optimal magnesium lactate concentrations, improving filtration properties and enabling effective separation from contaminants, thus achieving high volumetric productivity and commercial viability.
Implementation Method 1
fermenting the fermentation medium by means of a lactic acid producing microorganism in the presence of an alkaline magnesium salt to provide a fermentation broth comprising magnesium lactate
Implementation Method 2
recovering solid magnesium lactate from the magnesium lactate containing fermentation broth
Data Source
AI summary
A fermentation process for producing magnesium lactate from a carbon source including the steps of: providing a fermentation medium including a fermentable carbon source in a fermentation reactor; fermenting the fermentation medium by a lactic acid producing microorganism in the presence of an alkaline magnesium salt to provide a fermentation broth including magnesium lactate; and recovering solid magnesium lactate from the magnesium lactate containing fermentation broth, wherein during at least 40% of the operating time of the fermentation process, the concentration of solid magnesium lactate in the fermentation broth is maintained in the range of 5-40 vol. %, calculated as solid magnesium lactate crystals on the total of the fermentation broth. The process allows stable operation at high productivity, in combination with efficient product separation.